The word « HACCP » is an abbreviation in English of Hazard Analysis Critical Control Point translated into French as “Analysis of the dangers – Critical points for their control”
This system was born in the USA in the late sixties and was developed for the manufacture of food to feed astronauts.
Nowadays, the complete HACCP system manages the safety and quality of all foodstuffs. It is considered one of the best tools to control the hazards associated with all sectors of food or beverage processing, distribution, sale,
catering, at a time when it is necessary to provide the consumer with irreproachable products, thus avoiding any negative effect on his health.
HACCP is a preventive control system that aims to ensure food safety.
This system has three main phases: